Entries in Dessert Recipes (72)
One of my favorite cookies for as long as I can remember, and a popular holiday (Christmas and St. Patty's Day) dessert because of its color, is pistachio chocolate chip cookies. You basically just make your favorite chocolate chip cookie recipe and add in a box of pistachio pudding. This winter however I have been trying to limit my grains as much as possible, which is especially tricky when you want baked goods. I thought I would attempt to make one of my favorite cookies grain free. The risk was that almond flour is pretty pricey, so I could have ended up throwing money away, but I have a knack for making things work out.
My regular recipe called for 2 cups gluten free flour, so I replaced that with a dash of xanthan gum and 1 3/4 cup almond flour. The cookies spread out a little bit more than I would have liked, but that didn't take away from their great flavor. The first tray got a little browner than I would have liked, because remember the flour is a nut, so while I normally bake my cookies at 375 for about 10 minutes, I adjusted to about 325 for roughly 15 minutes a tray. They came out perfectly brown and chewy, just the way I like them. Next time I would just add a little more xanthan gum, or guar fum so they don't get so flat.
I've only made flourless cake once before and I don't remember it being quite as good as this one turned out. I love fudgy brownies and this recipe is like a fudgy brownie but better in its own way. Flourless cake always seems like such a special treat when you go to a restaurant and see it on the menu but you can make it at home without much effort at all.